Hedden Family Recipes

Beef Stroganoff

Ingredients:

• egg noodles or other pasta
• 1-2 pounds beef flank steak or beef tenderloin or similar cut of beef
• salt and pepper to taste
• 1 Tbsp. olive oil
• 8 ounces sliced mushrooms
• ½ medium onion, sliced or diced
• 2 cloves garlic, minced
• 1½ tablespoons flour
• ½ cup red wine
• 2 cups beef or chicken or vegetable broth, divided
• ¾ cup crème fraîche or sour cream
• 1 tablespoon fresh chopped chives

Directions:

1. Cut beef into strips ¼" to ½" thick
2. Heat oil in a large skillet over high heat until nearly smoking. Add a few turns of fresh ground pepper. Add beef in a single layer (if necessary, cook in batches) and cook, turning once, until meat browns on both sides. Remove meat from the pan and set aside.
3. Stir mushrooms, onions, and olive oil into the pan; cook and stir over medium heat until onions and mushrooms are lightly browned.
4. Add garlic and stir for 30 seconds. Stir in flour and cook for 1 to 2 minutes until it is incorporated.
5. Stir in wine and 1 cup of broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook until the sauce thickens, about 3 to 4 minutes.
6. Return beef to the pan. Stir in remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until beef is tender and sauce is thick. Stir every 20 minutes.
7. Stir in crème fraîche. Stir in chives.
8. Season with salt and pepper to taste.
9. serve over egg noodles or other pasta